4 med. Portabello mushroom caps, cleaned
12 small sun-dried tomatoes
2T. olive oil
2 T. balsamic vinegar
1/4 c. Kraft low fat Parmesan Cheese
Place caps, top sides down in 9 in. sq microwavable baking dish.

Place 3 sundried tomatoes on top of each mushroom cap.

Drizzle w/olive oil & vinegar.

Sprinkle w/ cheese.

Nuke on High for 4 min. or until heated through or bake at 350, 10-12 min.

Oh, YUM!!!! I might have to try these for Memorial Day!

Pam

I am going to try this recipe tomorrow night. My hubby is not a big fan of mushrooms, but I am. We are having some friends over, so I am excited to try a new recipe on them! I was looking for another item to make!